2# meaty soup bones
6 c. water
1 small onion, minced
2 ribs celery, thinly sliced
2 carrots, peeled and grated
1/2 head of cabbage, thinly sliced and cut crosswise into 1- to 2-inch
sections [I think the dense storage cabbage with glossy leaves works
slightly better than Napa cabbage.]
1 can (14.5 oz) whole or diced tomatoes, with juice
2/3 c. or 12 oz can of tomato puree [this is how the recipe reads. I
know 2/3 c. does not equal 12 oz. On the other hand, I only ever see
LARGE cans of tomato puree, so I have substituted a 6 oz can of tomato
paste whisked together with an equal amount of water, and it works.]
1 t. sour salt (citric acid, if not available, use salt and the juice of
1 lemon)
generous 1/2 c. sugar
Salt and pepper to taste

Place bones in a large soup pan; add water. Bring liquid to a simmer.
Cover pan and allow liquid and bones to continue simmering until broth
has a good beefy taste. Skim off foam or put broth through a strainer,
retaining liquid. [And if the soup bones you find are like the ones I
tend to find, and you don't remove fat in advance, you'll probably want
to remove some of the fat now as well.] When bones cool, cut meat off
bones and cut into small pieces. Return beef and broth to soup pan; add
minced onion, celery and carrot. Bring to a simmer. Add sliced
cabbage, tomatoes, tomato puree, sour salt and sugar. (If using whole
tomatoes, break them apart with a potato masher.) Allow soup to simmer
at least 30 minutes, until the cabbage is soft. Taste. Soup should be
fairly sweet. Adjust seasoning with salt & pepper, if desired.